CONTEST BREAD: Copycat Krispy Kreme Doughnut Recipe

Krispy Kreme Doughnuts Copycat Recipe
Adapted by BumbleBeeBoogie

2 packages of dry yeast (1 tablespoon)
1/4 cup warm water (105-115 degrees F.)
1-1/2 cup lukewarm milk (scalded then cooled)
1/2 cup granulated white sugar
1 teaspoon salt
2 large whole eggs
1/3 cup solid shortening
5 cups all-purpose flour
vegetable or peanut oil

Dissolve the yeast powder in the warm water in a 2-1/2-quart electric mixer bowl. Add the milk, sugar, salt, eggs, shortening and 2 cups of the flour. Beat on low speed for 30 seconds, scraping the bowl constantly. Beat on medium speed for 2 additional minutes, scraping the bowl occasionally. Beat in remaining flour only until the batter is smooth.

Remove the bowl from the mixer, cover the dough and let it rise in warm place until double in volume, 50 to 60 minutes. (The dough is ready when a finger indentation remains when touched.)

Turn the dough onto floured surface; roll the dough around lightly to coat with the flour. With a floured rolling pin, gently roll the dough to a thickness of 1/2-inch. Cut the dough with a floured doughnut cutter without a center hole. When cutting the dough, cut straight down; do not twist the cutter so the edges of the doughnuts will rise evenly. Cover the cut doughnuts and let them rise until double in volume, 30 to 40 minutes.

Heat the vegetable oil in a deep fryer or in a deep electric frying pan to 350 degrees F. according to the manufacturer's directions. Do not skimp on the amount of oil used to get the best results. Carefully place small batches of the doughnuts into the hot oil with long handled wide spatula to protect your hands from splatter burns. Do not fry too many doughnuts at one time to avoid reducing the oil's temperature or the result will be excessively greasy doughnuts. Turn the doughnuts with long tongs as they rise to the surface of the oil. Fry the doughnuts until they are a light golden brown, about 1 minute on each side.

Carefully remove the doughnuts from the oil with tongs to avoid pricking their surface; drain the doughnuts on paper towels.

With tongs, dip the fried doughnuts into the creamy glaze and arrange them on rack with a baking sheet underneath to catch any drippings. When the glazed doughnuts have slightly cooled, spread the chocolate glaze on top. Other toppings, such as sprinkles or nuts, may be added to the chocolate glaze while it is still soft and warm.

Creamy Glaze:
1/3 cup butter
2 cups confectioners' powdered sugar
1-1/2 teaspoons vanilla extract
4 to 6 tablespoons hot water

In a saucepan over low heat or in a bowl in a microwave oven, warm the butter until it is melted. Remove the pan or bowl from the heat. Stir in the powdered sugar and vanilla; beat until smooth. Add the water, 1 tablespoon at a time, and beat until the desired consistency is achieved.

Chocolate glaze:
1/3 cup butter
2 cups confectioners' powdered sugar
1-1/2 tsp. Vanilla extract
4 to 6 tablespoons hot water
4 ounces milk chocolate or semi-sweet chocolate chips

In a saucepan over low heat or in a bowl in a microwave oven, warm the butter and chocolate until it is melted. Remove the pan or bowl from the heat. Stir in the powdered sugar and vanilla; beat until smooth. Add the water, 1 tablespoon at a time, and beat until the desired consistency is achieved.